-
1
Heat a grill pan or outdoor grill to high heat.
-
2
In a small bowl, mix the garlic, three fourths of the grated ginger, the tamari, and hot sauce.
-
3
Whisk in about 3 tablespoons of the vegetable oil.
-
4
Place the meat in a shallow dish and coat it evenly in marinade.
-
5
Let stand for 10 minutes.
-
6
In a small skillet, toast the shredded coconut until lightly golden, about 2 to 3 minutes.
-
7
Keep an eye on it; the coconut can go from golden brown to burnt, quickly.
-
8
Remove the toasted coconut from the skillet and reserve.
-
9
In a small bowl, whisk together the remaining ginger, the sugar, rice wine vinegar, salt, and pepper.
-
10
Whisk in the remaining 3 tablespoons of vegetable oil in a slow, steady stream.
-
11
In a salad bowl, combine the cucumbers, bell peppers, radishes, shredded carrots, onions, mint, cilantro, and basil.
-
12
Pour the dressing over the veggies, toss to coat, and let sit while you cook the steak.
-
13
Grill the flank steak for 6 to 7 minutes on each side.
-
14
Remove the flank steak from the grill and let the juices redistribute before slicing, 5 to 10 minutes.
-
15
Thinly slice the meat on an angle, cutting the meat against the grain.
-
16
To the dressed veggies, add the spinach, sliced steak, toasted coconut, and chopped peanuts, toss thoroughly, and serve.
